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Lemon Cheesecake Pudding Cookies

Gluten-free lemon cookies made with pudding mix, cream cheese, and mixed with white chocolate pieces. Soft, chewy, and so good!

A plate of gluten-free lemon cookies, with a glass of milk and a package of lemon instant pudding mix in the background.

Click HERE to save these Gluten-Free Lemon Cookies to Pinterest!


Written by: Brielle of Breezy Bakes

Creating This Gluten-Free Lemon Cookie Recipe

And just like that I feel like I am a 2015 veteran! Yes, I know it is only the second week of the new year, but it seems like this year has already gone on forever.

Is it summer yet???

Okay, so maybe that is a little bit of an exaggeration, but these past two weeks have been pretty crazy returning from our holiday vacation, starting Braelyn back at school, catching up on blogging, and pretending like I am going to attempt a post birthday “unslumber” birthday party for Braelyn.

Really I’m just going to have her invite a few friends over, make some pizza, pop in everyone’s favorite movie (Frozen, of course), and call it good. Oh, and maybe I’ll throw in some cupcakes somewhere in the agenda…just maybe.

So you can’t blame me if I’m already thinking it’s summer, right. I mean, c’mon, it’s not like the weather here in Phoenix is fooling anyone into thinking it’s winter anyway.

I tell ya, it is prime time to be playing outside here in the good old Sunshine State. Except we’re not actually the Sunshine State; California stole that nickname right out from under us, I’m sure.

Regardless, the sun is shining, the birds are singing, and the children are playing. Ah, what a dream.

You know what my favorite activity is this time of the year with the weather being so amazing? Picnics! I LOVE picnics. There is something about laying out on the grass on an old checkered blanket eating your “prepped with love” picnic that is the essence of nostalgia.

Throw in a football and a frisbee, and you’ve got a perfect memory made right there.

Homemade Lemon Cream Cheese Cookies

Now I don’t know about you, but no picnic is complete without a mother’s homemade cookie. Whether it be a chocolate chip, oatmeal raisin, snickerdoodle, or a good old Oreo…a cookie is a must.

So to prep myself for these picnic days, I’ve been playing around with some new cookie recipes and boy did I hit the nail on the head with these Lemon Cheesecake Cookies. They are a soft and chewy gluten free cookie flavored with lemon pudding mix.

I added some softened cream cheese into the batter to give it a slight cheesecake flavor. And when it came to mix-ins, white chocolate chips were a no brainer!

I tested these cookies out with my family over the holidays and they were gone in a flash. They kept asking me if they were really gluten free.

I had baked a batch of cinnamon oatmeal date cookies with regular flour the day before, so they thought I had used regular flour with this recipe as well. Fooled ya!

Whether the sun is shining and the birds are singing in your neck of the woods, it’s still no question whether or not you will fall in love with these super simple and sensationally scrumptious gems of a cookie. There is nothing like a cookie baked with love…and sugar…and butter…and…well, you get the point.

Ingredients for Gluten-Free Lemon Cookies

Because these lemon cream cheese cookies are gluten-free, they require some special ingredients you may not keep on hand. But I promise you you’ll use them for other gluten-free baked goods, so they’re worth buying!

Here’s what goes into these easy lemon cookies:

  • Butter
  • Cream cheese
  • Shortening
  • Eggs
  • Granulated sugar
  • Instant lemon pudding mix
  • Almond extract
  • Baking soda and baking powder
  • Salt
  • Gluten-free multi-purpose flour
  • Xanthan gum
  • White chocolate chips

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Can I Use Cook and Serve Pudding Mix?

No, you must use instant lemon pudding mix. You add it to the cookie dough like a dry ingredient.

How to Make Gluten-Free Lemon Cookies

Just 15 minutes of prep work is all that stands between you and a batch of freshly baked lemon cheesecake cookies!

  1. Cream together the softened cream cheese, eggs, shortening, and sugar.
  2. Add melted butter and instant pudding mix to the bowl. Mix to combine.
  3. In a smaller separate mixing bowl, sift together baking soda, baking powder, salt, gluten-free flour, and xanthan gum (only if your all-purpose flour blend does not include this).
  4. Add the dry ingredients to the wet.
  5. Stir in the white chocolate chips.
  6. Scoop the cookie dough into 1-inch sized balls, then bake until the tops are golden.

How to Store Gluten-Free Lemon Cookies

Store the cookies in an airtight container at room temperature for up to five days.

How to Freeze the Lemon Cookies

Let the lemon cheesecake cookies cool completely on a wire rack, then seal inside a freezer bag, label, and store for up to 3 months. When ready to eat, thaw on the counter for a couple hours or reheat gently in the microwave.

A lemon cream cheese cookie being dunked into a glass of milk.

What Readers Are Saying

Made these this weekend. Delicious!  The BEST gluten free cookie!!!!!  Not crumbly like most gluten free goodies, very soft and flavorful. So glad I found this recipe!!!!  THANKS FOR SHARING!” — Juliette

“Made these last night and all my coworkers could not resist them! Myself and my 2 year old and 4 year old also probably ate a dozen by ourselves! Will definitely make these again!” — Brittany

Those look lovely! So chewy and thick!” — June

Tips for Making Lemon Cream Cheese Cookies

  • I prefer using the King Arthur brand gluten-free multi-purpose flour (NOT the all-purpose baking mix).
  • If your gluten-free multi-purpose flour already contains xanthan gum, you can omit the additional amount called for in the recipe card below.
  • If desired, you could use another flavor of instant pudding mix to make these cookies.

More Easy Gluten-Free Desserts:

These soft and chewy Gluten Free Oatmeal Raisin Cookie Bars are made a mixture of old fashioned rolled oats, plump raisins, and chopped pecans.

These Gluten-Free Cinnamon Roll Cookies have the exact taste of a freshly baked cinnamon roll, and they are soft and tender with a brown sugary undertone!

These mini Gluten-Free Brownie Trifles have an utterly delicious homemade peanut butter mousse layer as well as dark chocolate sauce and homemade whipped cream.

Learn how delicious gluten-free baking can be with this recipe for Gluten-Free Chocolate Coconut Zucchini Cake.

Feed both cake and cookie cravings with these amazing Gluten-Free Oatmeal Cookie Cupcakes!

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Lemon Cheesecake Pudding Cookies

Lemon Cheesecake Pudding Cookies

Yield: 30
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Gluten free soft and chewy lemon cookies made with pudding mix and mixed with white chocolate pieces.

Ingredients

  • 6 tablespoons salted butter, melted
  • 3 oz. cream cheese, softened
  • 1/4 cup shortening
  • 2 eggs
  • 1 cup granulated sugar
  • 1 (3.4 oz) pack instant lemon pudding mix
  • 1/2 teaspoon almond extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups gluten free multi-purpose flour (I prefer King Arthur brand, NOT the all-purpose baking mix)
  • 1/2 teaspoon xanthan gum*
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside. Melt butter covered at 50% power in microwave for 30-45 seconds and set aside.
  2. Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and cream an additional minute. Add almond extract and mix until combined.
  3. In a smaller separate mixing bowl, sift together baking soda, baking powder, salt, gluten-free flour, and xanthan gum (only if all-purpose flour blend does not include this). Add dry mix to wet ingredients and mix until combined. Add 1 cup of white chocolate chips and mix until evenly distributed.
  4. Scoop walnut sized pieces (about 1" in diameter) of dough 2" apart on baking sheets. Bake for 8-10 minutes until tops and edges are golden brown and cookies are lightly set. Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.

Notes

*Only add if not included in your all-purpose flour

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Nutrition Information
Yield 30 Serving Size 1
Amount Per Serving Calories 128Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 125mgCarbohydrates 14gFiber 0gSugar 10gProtein 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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